作者:
Michael Ruhlman 出版社: Holt Paperbacks 副标题: Mastering Heat at the Culinary Institute of America 出版年: 2009-3-31 页数: 336 定价: USD 17.99 装帧: Paperback ISBN: 9780805089394
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Makin...
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.
原文摘录
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Given these two qualities—the desire to learn to cook and to write about it, with all the notions of artistry, history, gastronomy that inevitably orbit this learning, and a simple and perhaps atavistic love of eating—I had hatched a plan to attend the Culinary Institute of America, (查看原文)
What did they teach here? According to the Culinary Institute of America, what did a chef need to know above all? What was the inviolable core of a culinary education? What were the secrets of truly great cooking?
All this I wanted to know, and I’d come here to impersonate a student. I would learn to cook as though my future depended on it.
A great stock is judged by —Flavor —Clarity —Color—Body —Aroma (查看原文)
1 有用 浅 川 2010-04-07 00:13:45
呃，好吧，我也是挑三拣四的看了点，感觉很好，如何做出美妙的滋味，这里面的奥秘，等你去探索
0 有用 Summer笔记 2018-09-19 20:36:29
basic understanding, passion, balance
0 有用 一行 2014-01-06 13:56:06
还不错，就是英语的看着比较慢